Vegan: Super Shakti's Spanikopita

Vegan

Super Shakti's Spanikopita



6 cups spinach, rinsed well

2 tbsp olive oil

2 cups diced onion

1/4 cup minced garlic

1 1/2 lb tofu, extra firm, crumbled

3/4 cup garbanzo beans, cooked, drained and rinsed (if using canned beans, rinse well)

3/4 cup tahini, roasted

1/2 cup chopped kalamata olives

1/4 cup shoyu, or to taste

2 tbsp minced basil

1 tbsp nutritional yeast

1 1/2 tsp minced oregano

1 1/2 tsp minced thyme

1 tsp minced fresh rosemary

1/2 tsp sea salt, or to taste

1/2 tsp freshly ground black pepper, or to taste

1 pkg phyllo sheets, spelt variety

1/4 cup olive oil for basting

1. Steam spinach lightly for 3-5 minutes.

2. Preheat oven to 350°F. Place 2 tbsp oil in a large pot on medium-high heat. Add onions and garlic, and cook 5 minutes, stirring frequently. Add tofu and cook 10 minutes, stirring frequently. Add remaining ingredients, except for phyllo and 1/4 cup olive oil, and cook 5 minutes, stirring frequently. Remove from heat.

3. Lightly oil a 9" x 13" casserole dish. Place one-third of the phyllo (seven sheets) on the bottom of the dish, one sheet at a time, lightly oiling each sheet with the olive oil using a pastry brush. Place half of the tofu mixture on top of the dough.

4. Top with seven sheets of phyllo, again oiling each sheet, and add the remaining tofu mixture. Top with remaining phyllo, lightly brush with oil, and bake until phyllo is golden brown, about 20 minutes. Allow to cool 10-15 minutes before serving.

Serves 10.

Analysis per serving: 411 calories, 16g protein, 24g fat (3g saturated), 6g fiber, 37g carbohydrate, 747 mg sodium

Article and Recipe from Energy Times Magazine:

Reprinted with permission from Vegan Fusion World Cuisine by Mark Reinfeld and Bo Rinaldi (www.veganfusion.com)